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Creamed Corn

Creamed corn made in one skillet with blended corn for a thick, creamy texture and a golden finish. Buttery garlic, cream cheese, and smoked paprika create a rich side dish that’s spoon-tender and fragrant.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Creamed corn
  • 6 cup corn kernels Use fresh or frozen.
  • 4 tbsp unsalted butter
  • 2 clove garlic Minced.
  • 0.5 cup heavy cream
  • 4 oz cream cheese Cubed.
  • 0.5 cup whole milk
  • 1 tbsp sugar
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne Optional.
  • 1 salt and black pepper To taste.
  • 1 fresh chives For serving.

Equipment

  • 1 sheet pan

Method
 

Cook the corn base
  1. Melt the butter in a large skillet over medium heat, then sauté the minced garlic for 1 minute until fragrant.
  2. Add the corn kernels to the skillet and cook for 4-5 minutes, stirring occasionally, until heated through.
  3. Blend about 1/3 of the corn with the milk until smooth, then return the blended corn to the skillet for a creamier texture.
Make it thick and creamy
  1. Add the cubed cream cheese, heavy cream, sugar, smoked paprika, and optional cayenne, then stir until the cream cheese melts.
  2. Simmer for 5-7 minutes, stirring, until thick and creamy with a rich golden surface.
  3. Season generously with salt and black pepper to taste, then top with fresh chives and serve hot.

Notes

For the smoothest texture, blend only the smaller portion of corn so the rest stays whole and spoonable. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet with a splash of milk. Freezing is not recommended because cream-based sauces can break after thawing. Dietary swap: use reduced-fat cream cheese and light cream to lower calories without changing the method.